Wenneker Swizzle Masters Art Deco Cognac finalists

24th August, 2016 by admin

Mon Sherry by Francesco Montesano

swizzleIngredients
30ml Courvoisier VSOP Cognac, 15ml Wenneker Creme de Cacao, 30ml Sherry Nectar Pedro Ximenez, 15ml Campari, 2 dashes chocolate bitters
Garnish
Fabbri black cherry, orange Zest, orange Peel
Method
Pre-chill a coupe, pre-chill a mixing glass stirring ice into it with a regular bar spoon for 15-20 seconds then remove the ice from it and add all the ingredients. Add fresh ice into the mixing glass and stir gently for about 10/15 seconds, remove all the ice from the pre-chilled coupe, and strain the stirred cocktail into it.
Glassware
Coupe

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